Speak of the 1950s deviled eggs

Last month we delved into potato salad with a delicious, ingredient rich recipe from the 1940s. Today we're going to spend a little while with another summertime party, picnic, and cold cut based supper staple: the deviled egg.

Where exactly deviled eggs got their start is hard to say, as foods that included a notable hit of spice or piquancy have been called "deviled" since at least the 18th century, and stuffed/filled eggs have likely existed for that far back (if not longer), given how popular eggs have been throughout many cultures around the world for centuries.

Known, less commonly as salad eggs, eggs mimosa (no relationship to the drink), and dressed eggs, deviled eggs appear in scads of yesteryear cookbooks, and really began to gain in popularly from the 1930s onwards (with, I'd venture to say, the 1950s being their heyday). I'm sure that this is due in no small part to the fact that refrigerators were becoming more commonplace and thus eggs (especially ones that had been prepared with highly perishable ingredients like mayonnaise) could be safely stored in a chilled environment until they were ready to be served.

Much as with many other summertime finger foods and salads, most people put their own subtle spin on deviled eggs, though at its heart this relatively simple recipe remains fairly similar across the board. Hard boiled eggs are partnered with mayo, Miracle Whip or salad dressing cream, various seasonings, and often mustard. A sprinkling of paprika (or for those who like it extra spicy, chili powder) is commonplace, but not always a given.

In today's 1950s recipe for Deviled Eggs, the ingredient list is kept to a relative minimum, but there's no shortage of taste of crowd pleasing appeal here (especially since this recipes lends itself to being multiplied to your heart's content).





{A smile-inducingly fun illustration accompanies this 1957 recipe for Deviled Eggs, making it one that's worthy of printing out and pasting into your book of favourite recipes. Image via Charm and Poise on Flickr.}




I adore sweet relish, so I'd likely up the content there a little if following this recipe. If I was in the mood to deviate, I might ditch the ketchup and relish, and swap the yellow mustard for honey, Dijon, or grainy, swirling in a small handful of freshly picked chopped chives, parsley, basil, or tarragon. A dash of Worcestershire sauce can also be a wonderful savoury note to include in the filling when making this classic finger food.

If you like your Deviled eggs to be especially "evil" (aka, sizzlingly hot), you can always toss in a splash of tabasco, chili, or sweet chili (awesome with a little lemon grass) sauce, not to mention cayenne pepper, fresh or canned chili peppers, onions, or hot salsa.

If on the other hand, you prefer an stuffed egg that veers closer to being angelic, forgo the fire and stick with creamy, mild ingredients such as sour cream, French dressing, dill, pimentos, poppy seeds, sesame seeds, finely chopped celery, grated carrot, sun dried tomatoes, roasted garlic, or shredded cheese (such as cheddar, Swiss, or Havarti).

There's really no limit to the array of ingredients you can plunk down inside of a hollowed out half a hardboiled egg, and therein lies so much of the fun and appeal of this classic, quick-to-prepare, much beloved appetizer which, perhaps due to its name, is more than a little tempting to both make and consume!

Wonderful Wednesday Recipe: Rosemary, Baby Potato and Fried Egg Skillet

In true Toronto fashion we’ve hopped from winter to summer in a matter of days. No sooner had the below freezing nights subsided when the summery temperatures whirled in – bringing with them some heavy rains (no storms yet, but I’m sure they’ll be along yet any day now). Perhaps it’s a little early to say that spring skipped us over entirely, but if the past is any indicator of the future, than chances are those humid dog days will be here in the blink of an eye.

Before they do though, and the thought of heating up our tiny, stiffing hot apartment kitchen becomes about as inviting as swimming with a pack of sharks (ok, maybe I'm exaggerating a tad - but not much ;D), it’s a joy to turn out quick, delicious recipes like this week’s skillet crowd pleaser with fresh spring produce.

Bursting with tastes from the garden care of the fresh rosemary, mushrooms and darling baby potatoes, this dish can be made without the eggs, if you wish (or simply with egg whites, for all the flavour with less of the calories), or changed up by swapping in different herbs or veggies (think oven-roasted cherry tomatoes and fragrant basil for an Italian spin or caramelized shallots and zingy tarragon for a French inspired breakfast).


{Whimsically sweet little baby potatoes engaged in cheerful conversation smile out from this charming vintage illustration. Less anthropomorphic ‘tatoes make this scrumptious skillet dish just as much fun. Image via Wyle_hare’s Flickr stream.}


You can speed up the cooking time of this hearty recipe even further if you use cubes of leftover boiled, steamed or baked potatoes (using baby potatoes isn’t a requirement by any means, merely a suggestion, stand sized spuds work wonderfully here, too – as to precooked sweet potatoes or yams).

I think this makes a fantastic breakfast dish anytime you need plenty of fuel to see you through a long day – or as a light lunch or supper. It can even be packed up (after being cooled in the fridge) and taken on a picnic, paired with fresh fruit like pears or peaches, homemade rolls and your favourite chilled summertime beverage.


Rosemary, Baby Potato and Fried Egg Skillet


Ingredients

• 450 grams (1 lb) new potatoes, washed and cut into cubes (I like to leave the skins on, but it's up to you)

• 2 tbsp better or or olive oil

• Leaves (needles) from about 6-8 stems of fresh rosemary

• 1 garlic glove (or to taste), peeled and finely chopped

• 125 grams (1/4 lb) white or brown mushrooms, cleaned and sliced or quartered

• 2 large eggs

• Freshly cracked sea salt and black pepper, to taste


Directions

In a large sized skillet, griddle or frying pan, heat 1 tbsp of the butter (or olive oil) over medium high heat, until the butter has just melted (or the oil has heated slightly), then add in the potato cubes. Cook, string occasionally, for about 15 to 20 minutes, or until the potato cubes have just cooked through.

Next sprinkle the fresh rosemary, chopped garlic, and sliced mushrooms over the potatoes; cook everything together for a few minutes until the mushrooms are lightly cooked through (take care not to overly brown the garlic as this will impart a bitter, unwanted flavour to your final dish). Season to taste with salt and black pepper.

Push the vegetables to one side of the pan (or remove to a plate if you need more space in the pan) and add the remaining tbsp of butter (or olive oil). Add both of the eggs, one at a time and fry (sunny side up or down) until cooked to desired degree of doneness has been achieved.

Divide the eggs and vegetables between two plates (or make more eggs and divy the potato mixture between 3 or 4 people) and serve at once with salt and pepper at the table. All the better if eaten in a sunny breakfast nook or on the sun-kissed patio.

Serves 2 people

Bon appétit!